1 tbsp. olive oil
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1kg (2lb) parsnips, chopped
1.5ltr (2 1/2pt) hot chicken stock
3 tbsp. soured cream
For the pesto
1 red chilli or dried chipotle chilli
50g (2oz) fresh coriander, leaves picked
15g (1/2oz) Parmesan, grated
4 tbsp. pumpkin seeds, lightly toasted
4 tbsp. extra-virgin olive oil
2. Add the parsnips and stock, bring to the boil, and then simmer for 15-20 minutes, or until the parsnips are tender.
3. Meanwhile, make the pesto. Soak the chipotle chilli (if using) in a little just- boiled water for 15 minutes, or until softened, drain and then roughly chop. Put the chilli (or dried chipotle chilli) in a small blender with the coriander leaves, Parmesan and 2 tbsp. of the pumpkin seeds and pulse a few times to combine. 4. Add the extra-virgin olive oil, season, and whizz until coarsely mixed. Add a little more oil, if necessary, until the desired consistency is reached.
5. Remove the soup from the heat and whizz with a stick blender until smooth (if it’s too thick, add a little more stock). Stir in the soured cream. Divide the soup between 6 bowls and add a drizzle of the pesto.
Carbohydrate 11.7g Protein 7.5g Fibre 9.8g Fat 18.7g
Soup recipe is from an original idea here
You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan